Ingredients
- Shrimp Marinade
- 1 1/4 lb large shrimp shelled and deveined
- 1/3 cup extra virgin olive oil
- lemon zest from 2 lemons
- 1/2 cup chopped parsley
- 4 cloves of garlic minced
- sea salt and freshly ground pepper
- Pasta Lemon Sauce
- 454 grams spaghetti
- 1/2 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1/2 cup Parmesan cheese
- 1/2 cup chopped parsley
- lemon zest from one lemon
- salt to taste I used fine sea salt
- pepper to taste
Instructions
- In a bowl toss together the shrimp, extra virgin olive oil, lemon zest, chopped parsley and minced garlic.
- Set aside to marinate at room temperature for about 20 minutes.
- Meanwhile bring a large pot of salted water to a boil.
- When water reaches a rapid boil, toss in the spaghetti and cook according to package instructions.
- While the pasta cooks, heat a large skillet over medium high heat.
- Sprinkle the shrimp with salt and pepper and cook in a single layer, for about 2 minutes turning them over once.
- Depending on the size of your pan, you may have to cook the shrimps in 2 batches.
- Once shrimps are cooked transfer to a plate.
- Whisk together the 1/2 cup extra virgin olive oil and 1/3 cup lemon juice and Parmesan cheese.
- Drain the spaghetti reserving about 1 cup of pasta water.
- Add the spaghetti to your skillet with the lemon sauce and a little bit of the pasta water. Toss well.
- Add in the parsley and lemon zest and sprinkle with salt and pepper to taste.
- Add in a little more pasta water to moisten if needed.
- Once plated, sprinkle more Parmesan cheese and add a small drizzle of EVOO if desired.
https://marisasitaliankitchen.com
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